This is one of my favorite baking dishes, being it’s so versatile and easy to make. You can change out ingredients so easily and can be used as a main dish, side dish and even breakfast, made ahead and reheated in portions. The recipe below calls for chard, but you can change it out with cooked broccoli, cauliflower or other leafy or similar vegetables. You can add a bottom layer of cooked ground beef for added protein, and change up the spices and herbs. It’s a great dish to take to potlucks as well!
- 2 cups of cooked and chopped chard (packed). Approximately 2 medium raw bundles, then boiled in water until tender. Make sure to drain and squeeze out as much water as possible. You can make ahead and keep in the fridge for a few days.
- 3/4 cups chopped onions
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 cup Ricotta cheese
- 1/2 Parmesan cheese
- 6 eggs
- 1 cup almond meal
- 1 1/2 cups grated Monterey Jack and Cheddar cheeses
- 2 tablespoons parsley and garlic base from my recipe, or 2 tablespoons of fresh chopped parsley and 2 teaspoons chopped garlic
- 1 teaspoon smoked Paprika
Preheat oven to 375
Makes approximately 6 main dish servings, or 8 to 10 side dish servings.
- Grease or oil an 11x8x2.5 pan (no smaller, but larger is fine)
- Mix all the above ingredients in a large bowl until all ingredients are well mixed. I like to mix by hand, so I use surgical gloves which are inexpensive and can be thrown away, leaving hands clean!!
- Place mixture in greased pan
- Bake for 35 to 40 minutes, or until the edges start to turn brown. Convection cooking works beautifully with this recipe.
- Let cool for 15 minutes before serving.